Slow-Roasted Root Vegetables with Jalapeño-Raspberry Garlic Butter

Half a turnip, peeled and diced
One carrot, peeled or not and cut into 1/4-inch slices
Two parsnips, peeled and cut into 1/4-inch slices
Half a green cabbage, thinly chopped
One finely chopped onion
Two thinly sliced green onions

You can change the vegetables around if you want. Put the vegetables in a medium roasting pan. To make the sauce, melt the following over medium-low heat until well-blended: 1/2 cup of butter, about 1/4 cup of raspberry salad dressing, 2 tablespoons of worchestershire sauce, 2-3 pickled jalapeño slices or more if you like it spicy (mince them using a garlic press), 6-8 minced garlic cloves, and salt to taste. Pour over vegetables in roasting pan and mix well. Roast at 325 degrees until all vegetables are soft, about 90 minutes.